Gyuto • 210 mm • Redesigned walnut handle • SG-2 core • san mai layered steel with a Nashiji finish (pear skin) • for both left and right handed use
These mind blowing Blazen series are constructed out of a core of SG-2, sandwiched between 2 layers of stainless steel. The blade is relatively thin, with a medium / light weight resulting in a balance spot a little more towards the beginning of the blade. The knife sends loads of information while being held partly due to the perfectly redesigned Japanese octagonal handle.
Features of the Blazen series
The beautiful lines of damascus steel on the blade end up in a higher positioned Nashiji finish. Esthetically intriguing and in combination with the thin blade, it also provides little resistance while cutting.
The combination of handle, weight, balance and the extremely thin and sharp cutting edge give tremendous comfort while cutting. The core of the blade consists of SG-2 steel, also known as powder metallurgic steel, supplied by Takefu steel in Fukui. The SG-2 steel is hardened in a salt bath after forging, which results in the correct hardness and toughness of the steel. After thinning and sharpening, this results in sharpness for a long time. This top series from Ryusen has the hardest blade from all Ryusen models: 63 HRC.
SG2 Steel / Super Gold 2 / SPG2
SG2 steel is the big brother of the well-known VG10 steel from Takefu Special Steel. It is significantly harder (62–64 HRC), while still offering the advantage of being fully stainless. Thanks to this high hardness, knives can be ground thinner and retain their sharpness for a longer period of time.
While VG10 is produced by melting raw materials such as iron ore, vanadium, and molybdenum together, SG2 is a powder steel. This means the ingredients are first processed into a fine powder and only then fused into steel. This process results in a much finer and more uniform structure, with molecules packed more closely together, which contributes to the steel’s high hardness.
SG2 is a premium steel, and that also comes with certain drawbacks. Due to its high hardness and very thin grind, the steel is relatively fragile. Proper cutting technique and careful maintenance are therefore essential.
In summary, SG2 is an exceptional steel for those seeking a stainless steel knife with extreme sharpness that can also be maintained for a long time.
Elwin de Veld about Ryusen knives
When I started sharpening knives, I sometimes got hold of a very special model, probably imported by a customer themselves. A Ryusen knife was one of them. To precisely measure the quality of steel, there is no better measure than the actual manual sharpening of a knife: Ryusen belongs to the absolute top in the world of handmade Japanese kitchen knives.
Until some time ago, Ryusen made various models on OEM base in Echizen, but recently they focus entirely on their own company. Ryusen has spent a lot of time researching in the field of manufacturing (forging, hardening, grinding and finishing), as well as receiving feedback from the professional end user. Their dedication, perseverance and only settling for the very best ensure that every knife is perfectly finished and meets the highest requirements of a completely handmade chef's knife. The complete process from forging to the design of the box is carried out by Ryusen in-house. I am very proud to be an importer of Ryusen.
